The Best Banana Muffins Ever

7 Nov

When I was a toddler, I refused to eat.

Except for these banana muffins.

My parents were worried, so they took me to the doctor.

She told them to just let me eat muffins.

If I lived off these for months, then they must be good.

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They’re simple and delicious- perfect for breakfast, brunch; or if you’re toddler me, lunch and dinner, too.

 

This recipe comes from Creme de Colorado, an awesome 90’s cookbook.

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When you open the book, it flips to the page with the muffin recipe, haha.

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Start by softening a stick of butter.  If you’re impatient like me, you’ll soften it in the microwave for 40 seconds.

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Cream it with 1 cup of light brown sugar, then crack in 2 eggs.

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Add 2 cups all-purpose flour, 1/2 teaspoon baking power, and 1/2 teaspoon salt.

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Mash 3 large ripe bananas (or 4 medium bananas), and add them to the batter.

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Now for the best part- the chocolate!  The original recipe says to add 3/4 cup each of mini chocolate chips and nuts, which you can totally do, but I don’t like nuts and I had a bar of 70% dark chocolate lying around.  I took the initiative, using 4 squares of chocolate.

Chop it lengthwise using a serrated (bread) knife.

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And crosswise, to make little chocolate bits.

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Add them to the batter.

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Now, please do me a favor.  Go out an buy a round ice cream scoop.  With one of those lever thingies.  Mine cost about $4.00 and was one of the best investments I’ve ever made.  Well, not really, but you get the idea.

Grease a 12-cup muffin tin, and scoop the batter into each well.

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You’ll get exactly 12 good-sized muffins.

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Bake at 350 degrees F for 30-40 minutes, or until the tops are golden brown.  Let the muffins cool in the tin, then flip them out.  Store in a plastic container.

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2 Responses to “The Best Banana Muffins Ever”

  1. spoonfulofsugarfree August 15, 2011 at 6:18 am #

    Ohmygoodness! I have that cookbook! I have never seen anyone else have it before-wow!

    • Courtney November 7, 2011 at 10:24 pm #

      Awesome… it is great! 🙂

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